Screen Shot 2015-03-28 at 2.16.56 PMIngredients:

•2 cup of water
•1 cup of Inca Red Quinoa
•10 leaves of kale cut into small pieces
•3 tablespoons of coconut oil
•2 tablespoons of lemon juice
•1 tablespoon of Dijon mustard
•1 large garlic clove minced
•1 teaspoon of cracked ground pepper
•1 teaspoon of sea salt
•½ cup crumbled feta cheese
•1 cup chopped walnuts
•1 cup of unsweetened cranberries



Step 1- Bring water to boil in saucepan.  Stir quinoa into boiling water and reduce heat to low.  Place cover over saucepan and allow water to full absorb. Remove from heat and allow quinoa to sit covered for 5 minutes.
Step 2- Whisk coconut oil, lemon juice, Dijon mustard, garlic, pepper and sea salt into bowl until mixed.  Place kale in a large bowl, drizzle dressing over kale and stir thoroughly.
Step 3- Add fully cooled quinoa, feta, walnut and cranberries to kale.  Mix until fully incorporated and serve.


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Photo Credit: Debby Wolvos